A delightful take on a traditional dessert.
Melted unsalted butter, for greasing
75g unsalted butter, softened
12 thick slices white bread, crusts removed
1 cup frozen raspberries
Icing sugar mixture, to decorate
Double cream and raspberries (optional), to serve
3 eggs, at room temperature
3 egg yolks, at room temperature
1 cup caster sugar
2½ cups milk
½ cup cooking cream
2 tsps finely grated lemon rind
1/3 cup lemon juice
1 tsp vanilla bean paste
Brush melted butter over base and side of a rectangular ovenproof dish (12-cup capacity).
Spread softened butter onto one side of each bread slice. Cut in half. Arrange half the bread, buttered side up, in a single layer, slightly overlapping, over base of dish. Sprinkle over half the raspberries. Repeat with remaining bread and raspberries.
To make custard, whisk eggs, egg yolks and sugar in a bowl. Add milk, cream, rind, juice and vanilla. Whisk to combine. Pour over bread in dish. Cover with foil. Stand for 1 hour to soak. Uncover.
Place dish in a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of the dish.
Cook in a moderately slow oven (160C) for 1 hour, or until custard is set and top is crisp and golden. Remove pan. Stand for 15 minutes.
Serve warm pudding dusted with sifted icing sugar. Serve with double cream and raspberries (optional).
This recipe originally appeared in New Idea's Comfort Food Classics, on sale July 10.